Herald and tribune. [volume] (Jonesborough, Tenn.) 1869-current, 1887-03-24
HOUSEHOLD HINTS.
wha, to Cook, and How to Cook it.


part Of the necessary furniture Of the
modern tea7table. q sssGas@
CURRANT IcE.-0ne pint of currant
juice, one pound Of sugar, and pint of
water; put in freezer, and when partly
frozen add the whites of three eggs
well beaten.
SPONGE CAKE.-For sponge cake
take whites of four eggs, one-half tea
spoonful of cream tartar, one-half cup
of sugar, same of -four, one teaspoonful
Of lemon.
FINGER MARKS may be removed
from vanished furniture by the use of
little sweet oil upon a soft rag.
Patient rubbing with chloroform will
remove paint from black silk or any
other material.
COOKED cELERY.-Cut the celery in
to small pieces and boil it until soft.
The patient should drink the water in
which 1t is cooked. Serve the celery
hot on toast 1t is said to be specific
for rheumatism.
WHEAT MUFFINs.-To make wheat
mullins. mix one pint of milk, two eggs,
three tablespoonsful yeast, q little salt,
with flour enough to make stiff bat
ter; let it rise four or five hours and
bake in muffin rings in q hot oven
about ten minutes.
MINCED EGG.-To make minced egg,
boil three eggs ten minutes, chop the
whites fine, add three tablespoonsful of
milk, one teaspoonful of flour, butter
the size of an egg, pepper and salt.
Cook until thick, serve on buttered
toast, and press the yolks through a
sieve over the whole.
THE FRYING-PAN ought to be abol-
ished, except for pancakes. Frying
kettles are now coming into use, which
enable the fish, meat or fritters to be
buried in fat previously melted, and so
cooked perfectly throughout. 1t is
curious how free this fat can be kent
from flavor.
AN EXCELLENT and nourishing dish
of minced collops may be made of finely
chopped round of beef, free from every
particle of fat To each pound of beef
allow one pint of boiling water, salt,
and pepper to taste. Simmer for three
hours, keeping the stew pan closely
covered, and serve with
CHEESE oAKE.-Mix quarter of u
pound of grated cheese, one after-din-
ner cupful of milk, little red pepper
nutmeg, salt and parsley; to this add
three beaten eggs. Grease then the
baking-tin and bake the compound tor
minutes in hot oven. This is very
nice dish for either breakras or supper
| GERMAN souf.z-Melt half an ounce
of fresh butter in q saucepan, wher
very hot addhaE ual.on chopped fine
and q teaspoon 4 ciraway seeds
when the onion d I,.iS itly Drowned ado
three quarts veal stock, well seasoned
simmer gently for three quarters Of al
| hour. Prepare some marrow dump
| lings; boil them in water, or a portion
/ Of the soup, and serve.
l CREAM snERBET.-One quart cream
three eggs one teaspoonful Of orange
| flower water and six ounces pulverize(
sugar. Take the yolks of the eggs, bea
4 them and mix them with the cream
4 adding the orange-nower water. Pu
the mixture over a gentle fire, and a
soon as it commences to thicken remov
1t, pour it out and stir it in the sugar
Then set it aside, and when cool freez
the same as ice-cream. 49,
POTATO FRITTERs.--BOil eight Q
nine large potatoes, mash them throug
o colander, beat five eggs light and mi
with the potatoes, adding tablespoon
full Of wheat -four, butter the size of
walnut, and quart Of milk with on
4 teaspoonful of salt Beat well and dro
D I'M large tablespoonsful into boilin
lard, deep enough to float them. The
are done as soon as they rise to the to
and are light brown. ra ts{ 3,
,,lo CoRN BREAp.-Corn bread is moi
!, wholesome than hot rolls for breakfas
Made in this way 1t is excellent: Ha
!. a pound Of Indian, meal, half poun
of -four, one teaspoonful Of salt, an
one tablespoonful of baking powdt
/ sifted into bowl. Beat one ounce I
7 butter, one ounce of sugar and :ty
eggs together, and add to the siftt
I, meal and flour. Add gradually OF
pint Of milk for a thin batter and bal
in hot oven. - Y
LEMON BrscUfT.-0ne cup butte
7 two and one-half cupfuls Of sugar, fo'
eggs, and one and one-half pints Of fiou
one teaspoonful Of baking powde
Juice Of one lemon. Mix the butt,
sugar and beaten eggs smooth; add Z
flour sifted with the powder and d
extract. Flour the board, roll out I
dough one-fourth inch thick, and G
out with a large round cutter; lay 0
! on a creased tin. wash over with mi
!, and lay thin slice oflcitron on eai